Fermented blood meal is good for feed

The use of fermented blood meal as a feed for good fermentation of blood meal also has a wide range of development prospects, not only because of the wide range of raw materials, but also because of excellent product performance. Fresh blood (can be stored with trisodium citrate, first) and wheat bran (rice bran) are mixed at a certain ratio, and then it is mixed with 1 gold metal fermentation aid (which can be diluted with 5 times rice bran) and dried after fermentation. In addition, the crude protein of the product can reach 45 or more, and the crude protein digestibility can reach 90% or more. On the contrary, although the crude protein content of the spray dried blood meal without fermentation treatment reaches 84%, its crude protein digestibility is only It is 16%; there is a big difference between the two, and the latter's bloody taste is not good, palatability is not good. The inherent nutrition of blood meal after fermentation with Goldbeet starter tends to be reasonable, and the protein reaches over 50%. Limiting amino acids such as lysine and methionine are significantly higher than the original product, and are rich in alpha, beta amylase and protease. Pigs, chickens and a large number of applications in the production of fish and shrimp show that some of the high-quality fish meal can be replaced in the feed, thereby greatly reducing the cost of farming. In recent years, China has implemented fixed-point slaughter, and the blood source is more concentrated. According to the statistics of China in 2005, the country has sold 700 million live pigs every year. According to 3 kg of blood per pig, it can produce 2.1 million tons of blood per year, which is equivalent to pure blood meal. More than 400,000 tons (22% solids in blood), if calculated according to the collection rate of 30%, it can also produce 90,000 tons of blood meal, and can produce more than 400,000 tons of fermented blood meal, which is extremely cost-effective. Details can visit the website or consult.

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